Firstly fry onions in a good amount of oil until golden brown, cool it & grind it to a fine paste, keep aside.

Now dry roast the given ingredients of masala, cool it, grind it to a coarse powder.

Take a heavy bottom handi, add ghee or butter with oil, heat it.

Lower the flame now, add tejpatta & zeera, let it splutter.

Now add ginger garlic paste, add lil water also, sauté it for a while.

Add onion paste, stir fry it for a while.

Add paneer pcs, give a gentle stir, add salt also.

Now add green chilli paste & add 1 tbsp of dry roasted masala, give a quick stir.

Add curd & cream, mix it well. Stir it gently. Add black pepper powder also. Stir it again.

Sprinkle some water, cover it with the lid, seal the edges with ata or aluminium foil.

Give a dum for 10-15 minutes.

Switch off the flame now, open the lid after a while.

Take out in a serving bowl, garnish it with chopped dhania patta, slitted green chilli & ginger juliens.